Hello, fellow foodies! I have been busy with that thing they call "life". And I also started another blog that provides reviews of restaurants in Palo Alto specifically focused on lunch fare. Please check it out at hungryinpa.drupalgardens.com.
It is an odd spring season in my redwood forest and all over California. Lots of rain that never seems to end. But on the bright side, I don't have to water my little garden for now. I planted broccoli, 3 types of onions, and cabbage. The broccoli is for health (superfood, people), the cabbage a homemade coleslaw habit that my son started, and the onions... All veggies I have never grown before. I am especially excited about the onions, they are a key ingredient in so many of my favorite recipes and I know that the type of onion makes a huge difference in the flavor of a dish. My culinarily-gifted son and I were just talking about how leeks and shallots can alter the taste of a dish with their subtle essence.
So, things are quiet on the western front but the sun is coming and the earth is ready to bloom. My wild blackberry bushes are flowering their prediction of delicious berries to come. And the bistro table on the deck beckons. I am hosting my first bbq this weekend. Definitely chicken, steaks, and peppers with eggplant drenched in balsamic vinegar going on the grill.
Here is a great steak recipe you can use on a grill or on the stove. Skirt steak marinated in olive oil with minced garlic, onions, and bell peppers. The marinade is olive oil, Worchestershire sauce, soy sauce, a little sugar. You can also add red wine. Salt, so good, but I am cutting back on it, so I use it sparingly, especially since soy sauce already has sodium. And black pepper, of course.
Slice the steak in 1" slices against the grain. Mix the meat into the marinade. Cover with plastic wrap and leave it in the marinade for an hour or more.
Saute the marinated meat (with the marinade) first in olive oil for about 10 minutes while stirring regularly. Remove the meat to rest. Add a little more olive oil then saute the veggies: sliced red peppers first, slightly blacken these, then add the onions (yellow or chopped green onions, or try a new one, shallots perhaps) and sliced garlic. I added sliced fresh jalapeno peppers. Fresh ones are not extremely hot but they add a nice crunch and just a little heat. I mixed a little flour and water together to make a paste and added it to the sauce to thicken it (3 tbsp flour with water to make a soft paste). Let it thicken on low heat constantly stirring.Then put the meat back in and cook it in the sauce for awhile, 5 minutes on low heat.
For wine pairing, try a Spanish red. There are a lot of good ones but I recently tried Sierra Cantabria Rioja. It is very easy on the palate but substantial enough to stand up to the teriyaki steak and veggies. The delicious sauce can be soaked up by a bed of white rice.
Salud, amigos!
It is an odd spring season in my redwood forest and all over California. Lots of rain that never seems to end. But on the bright side, I don't have to water my little garden for now. I planted broccoli, 3 types of onions, and cabbage. The broccoli is for health (superfood, people), the cabbage a homemade coleslaw habit that my son started, and the onions... All veggies I have never grown before. I am especially excited about the onions, they are a key ingredient in so many of my favorite recipes and I know that the type of onion makes a huge difference in the flavor of a dish. My culinarily-gifted son and I were just talking about how leeks and shallots can alter the taste of a dish with their subtle essence.
Here is a great steak recipe you can use on a grill or on the stove. Skirt steak marinated in olive oil with minced garlic, onions, and bell peppers. The marinade is olive oil, Worchestershire sauce, soy sauce, a little sugar. You can also add red wine. Salt, so good, but I am cutting back on it, so I use it sparingly, especially since soy sauce already has sodium. And black pepper, of course.
Slice the steak in 1" slices against the grain. Mix the meat into the marinade. Cover with plastic wrap and leave it in the marinade for an hour or more.
Saute the marinated meat (with the marinade) first in olive oil for about 10 minutes while stirring regularly. Remove the meat to rest. Add a little more olive oil then saute the veggies: sliced red peppers first, slightly blacken these, then add the onions (yellow or chopped green onions, or try a new one, shallots perhaps) and sliced garlic. I added sliced fresh jalapeno peppers. Fresh ones are not extremely hot but they add a nice crunch and just a little heat. I mixed a little flour and water together to make a paste and added it to the sauce to thicken it (3 tbsp flour with water to make a soft paste). Let it thicken on low heat constantly stirring.Then put the meat back in and cook it in the sauce for awhile, 5 minutes on low heat.For wine pairing, try a Spanish red. There are a lot of good ones but I recently tried Sierra Cantabria Rioja. It is very easy on the palate but substantial enough to stand up to the teriyaki steak and veggies. The delicious sauce can be soaked up by a bed of white rice.
Salud, amigos!
No comments:
Post a Comment